4 1/2 ounces golden raisins
2 tablespoons unsweetened cocoa powder
1 cup butter, softened
1 1/2 cups white sugar
1 1/3 cups light corn syrup
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
Stir together brownies and brown sugar until evenly coated. Transfer onto an ungreased 9x9 inch pan. Brush the chocolate brownies with melted butter. Press lightly to make them stick.
In a large bowl, cream together the 4 1/2 ounce raisins and chocolate syrup. Beat in the butter and granulated sugar. Combine the flour, eggs and vanilla. Stir into the creamed mixture until well blended. Fold in the brownie mixture. Spread evenly into the 9 inch pan.
Bake in the preheated oven for 25 to 30 minutes, or until brownies are golden brown. Cool in pan for 10 minutes, then spread brownies with vanilla frosting.